These quick biscuits are a perfect way to use up overripe bananas. Easy to put together, they make a great snack during treatment when you may want something that’s a little sweet but... not too much so. Depending on the ripeness of the banana, you may not even need to add the sugar, so I’ve left it to taste. They freeze well too, so one batch can be a treat that goes a long way.
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Put the banana into a 2-cup measuring cup with the buttermilk. Blend together with an immersion blender until smooth. (You can also use a regular blender to do this). Beat in the butter and the lemon zest. Set aside.
In a large bowl, sift together the pastry flour, brown sugar, baking soda, cream of tartar, nutmeg, and salt. Make a well in the center and pour in the banana mix. Using a spatula, gradually stir the flour from the side of the bowl into the liquid until you have a soft, sticky dough.
Dust a board with flour. Using the spatula, transfer the dough onto it. Flour your hands and gently form the dough into a ball. Gently roll it out with a rolling pin into a rough rectangle ½-inch thick. Using a 2-inch round cookie cutter cut the dough into discs and transfer them to the prepared baking sheet, leaving room in between for the biscuits to spread as they cook. Work the trimmings together into a ball and roll them out again. Cut what you can out of the remaining dough and place on the baking sheet. Discard any leftover dough. Bake on a middle rack for 12 to 15 minutes, or until well risen and golden. Serve immediately with cream cheese or butter.
For a Bland diet or low fiber treat, make with unbleached all-purpose flour instead of whole-wheat pastry flour.
If you don’t have buttermilk on hand, simply stir in a ½ teaspoon of lemon juice into ½ cup of whole or 2 percent milk.
For extra flavor and nutritional value, fold ¼ cup roughly chopped walnuts into the dough at the end of Step 3.